18 Delicious Russian Tea Cake Recipes for Holiday Baking

As the holiday season twinkles into view, there’s no better way to spread cheer than with the melt-in-your-mouth magic of Russian Tea Cakes. These buttery, nutty delights, dusted in snowy powdered sugar, are a festive favorite that promise to sweeten your baking adventures. Whether you’re a seasoned baker or just starting out, our roundup of 18 irresistible recipes is your ticket to creating memorable, delicious moments. Let’s get baking!

Classic Russian Tea Cakes

These Classic Russian Tea Cakes are buttery, nutty, and melt-in-your-mouth delicious, perfect for your holiday cookie tray or a cozy afternoon treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pecans or walnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until just combined.
4. Fold in 3/4 cup finely chopped pecans or walnuts until evenly distributed throughout the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 12-15 minutes, or until the bottoms are just lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm. Allow them to cool completely before rolling in powdered sugar once more for a snowy finish.

What sets these tea cakes apart is their delicate texture and the double dusting of powdered sugar, creating a sweet, crumbly exterior that contrasts beautifully with the rich, nutty interior.

Tip: For an extra festive touch, add a sprinkle of cinnamon to the powdered sugar before rolling the cookies.

Almond Russian Tea Cakes

These Almond Russian Tea Cakes are buttery, nutty, and melt-in-your-mouth delicious, perfect for your next holiday cookie exchange or cozy afternoon tea.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy.
3. Gradually mix in the flour and salt until just combined, then fold in the chopped almonds.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes, or until the bottoms are just lightly golden.
6. Let the cookies cool on the baking sheet for 5 minutes, then roll them in additional powdered sugar while still warm.
7. Allow the cookies to cool completely on a wire rack, then give them a second dusting of powdered sugar before serving.

The double dusting of powdered sugar gives these cookies their signature snowy appearance and a delightful sweetness that contrasts beautifully with the nutty almonds.

Tip: For an extra nutty flavor, toast the chopped almonds before adding them to the dough.

Pecan Russian Tea Cakes

These Pecan Russian Tea Cakes are buttery, nutty, and melt-in-your-mouth delicious, perfect for holiday gatherings or a cozy afternoon treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract together until light and fluffy.
3. Gradually mix in the flour and salt until just combined, then fold in the chopped pecans.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until the bottoms are just lightly golden.
6. Let the cookies cool on the baking sheet for 5 minutes, then roll them in the extra powdered sugar while still warm. Allow them to cool completely before rolling in powdered sugar once more for a snowy finish.

The double dusting of powdered sugar gives these tea cakes their signature snowy appearance, while the pecans add a delightful crunch to every bite.

Tip: For an extra nutty flavor, toast the pecans before chopping and adding them to the dough.

Chocolate Dipped Russian Tea Cakes

These Chocolate Dipped Russian Tea Cakes are a delightful twist on the classic holiday cookie, offering a rich, nutty flavor encased in a smooth chocolate shell.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped walnuts
• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoon coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup powdered sugar until light and fluffy. Stir in 1 teaspoon vanilla extract.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until just combined. Fold in 3/4 cup finely chopped walnuts.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Bake for 12-15 minutes until the bottoms are lightly golden.
5. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. In a microwave-safe bowl, melt 8 ounces semi-sweet chocolate with 1 tablespoon coconut oil in 30-second intervals, stirring until smooth.
7. Dip each cooled cookie halfway into the chocolate, then place on a parchment-lined tray. Chill until the chocolate sets, about 15 minutes.

The contrast between the melt-in-your-mouth cookie and the crisp chocolate coating makes these treats irresistibly elegant.

Tip: For an extra festive touch, sprinkle a pinch of sea salt or crushed nuts over the chocolate before it sets.

Orange Zest Russian Tea Cakes

These Orange Zest Russian Tea Cakes are a delightful twist on the classic holiday cookie, infusing buttery richness with a bright citrus note that’s simply irresistible.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped walnuts
• 2 tablespoons orange zest

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup powdered sugar until light and fluffy. Mix in 1 teaspoon vanilla extract.
3. Gradually add 2 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, stirring until just combined. Fold in 3/4 cup finely chopped walnuts and 2 tablespoons orange zest.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 1 inch apart.
5. Bake for 10-12 minutes, or until the bottoms are just lightly golden. Let cool on the baking sheet for 5 minutes, then roll the warm cookies in powdered sugar.
6. Once completely cooled, dust the cookies with powdered sugar again for a snowy finish.

The orange zest adds a refreshing zing to these melt-in-your-mouth cookies, making them a standout at any cookie exchange.

Tip: For the best flavor, use freshly grated orange zest and toast the walnuts before chopping for an extra nutty depth.

Vanilla Bean Russian Tea Cakes

These Vanilla Bean Russian Tea Cakes melt in your mouth with their buttery richness and a hint of vanilla, making them the perfect bite-sized treat for your next tea party or holiday gathering.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 vanilla bean, seeds scraped
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla bean seeds together until light and fluffy.
3. Gradually mix in the flour and salt until just combined, then fold in the chopped pecans.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes, or until the bottoms are just lightly golden.
6. Let the cookies cool on the baking sheet for 5 minutes, then roll them in additional powdered sugar while still warm. Cool completely on a wire rack and dust with more powdered sugar before serving.

The secret to these cookies’ irresistible texture is the double dusting of powdered sugar, which creates a delicate, snowy coating that contrasts beautifully with the nutty, buttery interior.

Tip: For an extra vanilla punch, you can add 1/2 teaspoon of vanilla extract along with the vanilla bean seeds.

Cinnamon Spiced Russian Tea Cakes

These Cinnamon Spiced Russian Tea Cakes are buttery, nutty, and dusted with a sweet cinnamon sugar coating, making them the perfect bite-sized treat for your next tea party or holiday gathering.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for coating
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped walnuts
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy.
3. Gradually mix in the flour and salt until just combined, then fold in the chopped walnuts.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes, or until the bottoms are just lightly golden.
6. While the cookies are still warm, roll them in a mixture of powdered sugar and ground cinnamon until fully coated.
7. Let cool on a wire rack before serving.

The magic of these tea cakes lies in their melt-in-your-mouth texture and the warm spice of cinnamon that lingers after each bite.

Tip: For an extra festive touch, try adding a pinch of nutmeg to the cinnamon sugar coating.

Lemon Glazed Russian Tea Cakes

These Lemon Glazed Russian Tea Cakes are a delightful twist on the classic holiday cookie, offering a bright citrus flavor that perfectly balances their buttery richness.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped walnuts
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup powdered sugar (for glaze)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup powdered sugar until light and fluffy. Mix in 1 teaspoon vanilla extract.
3. Gradually add 2 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, stirring until just combined. Fold in 3/4 cup finely chopped walnuts and 1 tablespoon lemon zest.
4. Shape the dough into 1-inch balls and place them on the prepared baking sheet. Bake for 12-15 minutes, until the bottoms are lightly golden.
5. While the cookies cool, whisk together 2 tablespoons lemon juice and 1 cup powdered sugar to create a smooth glaze. Drizzle over the cooled cookies.
6. Once the glaze sets, dust the cookies with additional powdered sugar for a snowy finish.

The lemon glaze adds a refreshing zing to these tender, nutty cookies, making them a standout at any cookie exchange.

Tip: For an extra lemony punch, add a bit more zest to the glaze.

Coconut Russian Tea Cakes

These Coconut Russian Tea Cakes are a delightful twist on the classic, offering a tropical flair with every buttery, melt-in-your-mouth bite.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely shredded coconut
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the 1 cup unsalted butter and 1/2 cup powdered sugar until light and fluffy. Stir in the 1 teaspoon vanilla extract.
3. Gradually mix in the 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until just combined. Fold in the 3/4 cup finely shredded coconut and 1 cup chopped pecans.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes, or until the bottoms are lightly golden. Let cool on the baking sheet for 5 minutes, then roll the warm cookies in powdered sugar.
6. Once completely cooled, dust the cookies with powdered sugar again for a snowy finish.

The addition of coconut not only adds a subtle sweetness but also gives these tea cakes an irresistibly tender texture that’s perfect for your next tea party or holiday gathering.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the dough.

Maple Walnut Russian Tea Cakes

These Maple Walnut Russian Tea Cakes are a buttery, nutty delight, perfectly sweetened with a hint of maple for a cozy twist on the classic.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 2 teaspoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped walnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, maple syrup, and vanilla extract until light and fluffy.
3. Gradually mix in the flour and salt until just combined, then fold in the chopped walnuts.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes, until the bottoms are lightly golden but the tops are still pale.
6. Let the cookies cool on the baking sheet for 5 minutes, then roll them in the extra powdered sugar while still warm.
7. Allow to cool completely on a wire rack, then dust with more powdered sugar before serving.

The maple syrup not only adds a subtle sweetness but also keeps these tea cakes wonderfully moist, making them irresistibly tender.

Tip: For an extra maple kick, drizzle a little more syrup over the cookies before the final dusting of powdered sugar.

Espresso Russian Tea Cakes

These Espresso Russian Tea Cakes are a delightful twist on the classic holiday cookie, with a rich coffee flavor that pairs perfectly with their buttery, melt-in-your-mouth texture.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons finely ground espresso
• 3/4 cup finely chopped pecans

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract together until light and fluffy.
3. Gradually mix in the flour, salt, and finely ground espresso until just combined.
4. Fold in the finely chopped pecans until evenly distributed throughout the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 10-12 minutes, or until the bottoms are lightly golden but the tops are still pale.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm. Let them cool completely before rolling in powdered sugar once more.

The espresso in these cookies not only adds a deep, aromatic flavor but also enhances the nuttiness of the pecans, making them irresistibly complex yet comforting.

Tip: For an extra coffee kick, you can add a teaspoon of espresso powder to the powdered sugar used for dusting.

Cherry Almond Russian Tea Cakes

These Cherry Almond Russian Tea Cakes are a delightful twist on the classic holiday cookie, with a fruity and nutty flavor that’s irresistible.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped almonds
• 1/2 cup dried cherries, finely chopped

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until just combined.
4. Fold in 3/4 cup finely chopped almonds and 1/2 cup dried cherries until evenly distributed.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. Bake for 12-15 minutes, until the bottoms are just lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm.
8. Allow to cool completely on a wire rack, then dust with more powdered sugar before serving.

The combination of tart cherries and crunchy almonds gives these tea cakes a unique texture and flavor that stands out at any cookie exchange.

Tip: For an extra nutty flavor, toast the almonds before chopping and adding them to the dough.

Gingerbread Russian Tea Cakes

These Gingerbread Russian Tea Cakes are a delightful twist on the classic holiday cookie, infused with warm spices and a cozy gingerbread flavor that’s irresistible.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for rolling
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup finely chopped pecans

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
3. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Gradually add this to the butter mixture, mixing until just combined.
4. Fold in 1 cup finely chopped pecans until evenly distributed throughout the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the bottoms are just lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm. Let them cool completely on a wire rack before giving them a second roll in powdered sugar for a snowy finish.

The magic of these cookies lies in their melt-in-your-mouth texture and the way the gingerbread spices peek through the sweetness of the powdered sugar coating.

Tip: For an extra festive touch, add a pinch of nutmeg to the dough or use a mix of pecans and walnuts for added crunch.

Pistachio Russian Tea Cakes

These Pistachio Russian Tea Cakes are buttery, nutty, and melt-in-your-mouth delicious, perfect for your holiday cookie tray or a cozy afternoon treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pistachios

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until just combined.
4. Fold in 3/4 cup finely chopped pistachios until evenly distributed throughout the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 12-15 minutes, or until the bottoms are just lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes, then roll them in additional powdered sugar while still warm.
8. Allow the cookies to cool completely on a wire rack, then dust with more powdered sugar before serving.

The addition of pistachios gives these classic tea cakes a delightful crunch and a pop of color, making them stand out on any dessert table.

Tip: For the best texture, make sure your butter is properly softened to room temperature before starting.

Raspberry Filled Russian Tea Cakes

These Raspberry Filled Russian Tea Cakes are a delightful twist on the classic, offering a sweet and tart surprise in every bite. Perfect for your next tea party or holiday gathering!

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup raspberry jam
• 1 cup finely chopped walnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup powdered sugar until light and fluffy. Stir in 1 teaspoon vanilla extract.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until the dough comes together.
4. Roll the dough into 1-inch balls, then make an indentation in the center of each with your thumb. Fill each indentation with 1/2 teaspoon raspberry jam, then fold the dough over to seal the jam inside.
5. Roll each filled dough ball in 1 cup finely chopped walnuts until fully coated, then place on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the bottoms are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, dust the tea cakes with additional powdered sugar.

The contrast between the nutty exterior and the burst of raspberry jam inside makes these tea cakes irresistibly unique. They’re as fun to make as they are to eat!

Tip: For an extra glossy finish, warm the raspberry jam slightly before filling the dough balls.

Cardamom Russian Tea Cakes

These Cardamom Russian Tea Cakes are buttery, nutty, and spiced with just the right amount of cardamom, making them the perfect melt-in-your-mouth treat for your next tea party or holiday gathering.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 cup finely chopped walnuts
• 1/4 teaspoon salt
• 1 teaspoon ground cardamom

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract together until light and fluffy.
3. Gradually mix in the flour, chopped walnuts, salt, and ground cardamom until a dough forms.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes, or until the bottoms are just lightly golden.
6. Let the cookies cool on the baking sheet for 5 minutes, then roll them in additional powdered sugar while still warm. Allow them to cool completely before rolling in powdered sugar once more.

The double dusting of powdered sugar gives these tea cakes their signature snowy appearance, while the cardamom adds a warm, aromatic twist to the classic recipe.

Tip: For an extra nutty flavor, toast the walnuts before chopping and adding them to the dough.

Hazelnut Russian Tea Cakes

These Hazelnut Russian Tea Cakes are buttery, nutty, and melt-in-your-mouth delicious, perfect for your holiday cookie tray or a cozy afternoon treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped hazelnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until just combined.
4. Fold in 3/4 cup finely chopped hazelnuts until evenly distributed throughout the dough.
5. Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 12-15 minutes, or until the bottoms are lightly golden but the tops remain pale.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm. Let them cool completely before rolling in powdered sugar once more for a snowy finish.

The double dusting of powdered sugar not only gives these tea cakes their signature look but also adds a delicate sweetness that complements the rich hazelnut flavor.

Tip: For an extra nutty flavor, toast the hazelnuts before chopping and adding them to the dough.

White Chocolate Russian Tea Cakes

These White Chocolate Russian Tea Cakes are a delightful twist on the classic holiday cookie, offering a creamy, dreamy flavor that’s impossible to resist.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped white chocolate
• 1 cup finely chopped pecans

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract together until light and fluffy.
3. Gradually mix in the all-purpose flour and salt until just combined.
4. Fold in the finely chopped white chocolate and pecans until evenly distributed throughout the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the bottoms are lightly golden but the tops remain pale.
7. Let the cookies cool on the baking sheet for 5 minutes, then roll them in extra powdered sugar while still warm. Allow to cool completely before serving.

The melt-in-your-mouth texture combined with the rich white chocolate and nutty pecans makes these cookies a standout at any holiday gathering.

Tip: For an extra festive touch, drizzle the cooled cookies with a little melted white chocolate.

Conclusion

We hope this roundup of 18 Delicious Russian Tea Cake Recipes inspires your holiday baking! Each recipe offers a unique twist on this classic treat, perfect for sharing with loved ones. Don’t forget to try your favorites, leave a comment about your baking adventures, and share the joy by pinning this article on Pinterest. Happy baking!